Qualitaly_79.pdf

FEB.MAR 2014

II

AT PAGE 3

7XVSRKIV

GSSTIVEXMZI QSVI

WIGYVI GYWXSQIVW

by Italo Nebiolo, president of CIC

The New Year has begun bringing with

it some good news. According to all the

economic indicators the recession is

over and the driver of the recovery has

begun to turn.

At the least, it is true, but the light at

the end of the tunnel begins to dawn.

And this is a great comfort. The less

positive news is that the effects on

the economy and society will not be

immediate. In particular, in order to

have benefits on the labor market -

unemployment laws - and consumption

we will have to wait until 2016.

That said it still means two years of

suffering.

If we consider that the annualized GDP

compared to 2007 fell by 9 %, and that

many consumption are considerably

arrears, we can get an idea of the hard

work that lies ahead. In our specific

sector of the restoration, in 2012, went

out of business between 23,000 local

bars and restaurants, with a negative

balance of 7,000 local, given that 16,000

have been those that have opened. And

nothing suggests that in 2013, final

data will be better. This means that the

market is changing, that the fringe are

coming and that they are entering a

new one.

For our Cooperative 2013 was a positive

year-end. The action of selection and

qualification of the products on the

supply side and closeness and support

to our customers (as well as careful

selection) on the side of the relationship

has enabled us to gain market share

at the expense of some competition

forced to cease their activities. As well

as proper management of financial

flows has allowed us to pass unharmed

through the heavy turbulence of these

years of crisis, with the understanding

that any remedial work we do has

a positive impact on our customers,

which can be found in CIC continuity of

service and of conditions.

The cooperative organization that

we have built together over the long

years of work is a living entity and

constantly evolving. The dynamics of

the cooperative enterprise makes sure

that each member gives his contribution

and achieve value, following logic of

customer-supplier, but as an integral

part of the cooperative, which must

operate as unique oriented goals

common to all members. Common

goals, which, as I have said on other

occasions, are the ones to deliver value

to our customers, restaurateurs, so that

they can work with the peace of mind

of having the partners behind suppliers

who share the same passion for the job

and are able to support them in every

time.

AT PAGE 6

2I[W

'-' 1IIXMRK XLI RI[RIWW

SJ WTVMRK

The regular meeting of the Cooperative

Italian catering trade took place in early

February 2013 confirming the results of

closure improvement compared to 2012,

despite a year of great suffering in the

market.

There are several new features that

will soon be available to customers. In

particular, these new formats of flour

for pizza brand Qualitaly, a new format

of vinegar in 1 liter in Pet of white wine

and red label Tavola Viva in place of

glass, and new developments relating

to dairy products. The occasion was

also useful to present the wide range

of cuts of mutton and lamb for Easter

celebrations. But not only the products

we talked about.

Within the field of dry products it

has been developed a new method

of procurement that allows you to

have greater control over quality

product, reduce supply chain costs by

streamlining accordingly. In the field

of negative temperature was reiterated,

again for the sake of improving the

supply chain, the need to respect the

booking floor purchases.

In closing the meeting, the Vice-

President Salvatore Zanobi expressed,

in view of the forthcoming renewal of

the board, the decision not to reapply

for the turnover favor with the younger

ones, earning a round of applause from

all present.

8LI -XEPMERW TVSQSXI XLI

IWTVIWWS FYX RSX MR XLI

VIWXEYVERX

A recent survey on the choices, habits

and profile of the consumer of coffee,

turning to openly account for Italian

Espresso National Institute and the

International Institute of Coffee Tasters,

showed that all consumers promotes

the coffee at the bar, although judgment

in terms of the respondents are poorly

able to assess the quality of the coffee.

There is a slight predominance of

those who speak of an improvement

compared to those reporting a

worsening of espresso at the bar, but 74

% did not commit itself to the question

whether what is currently drinking

more or less good than in the past.

A sore point for considering drank

coffee at the restaurant. Almost 60 %

believe that at the restaurant is worse

than that consumed at the bar (40%

“a little ‘worse,” 19% “ much worse “).

There is still much work to be done,

then, since all the marketing experts

stress the importance to be given to the

cafe, “ the last thing he remembers the

meal eaten at the restaurant.”

)\TS IJJIGX SR

IQTPS]QIRX

According to research SDA Bocconi

Qualitaly_79.pdf - page 52

Warning.